Buckwheat and Mushroom Risotto

Buckwheat is a delicious, fragrant alternative to rice. Paired with two kinds of mushrooms, chicken broth, and Parmesan cheese, it is destined to impress!


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Buckwheat and Mushroom Risotto
Buckwheat is a delicious, fragrant alternative to rice. Paired with two kinds of mushrooms, chicken broth, and Parmesan cheese, it is destined to impress!
Course side dish
Cuisine Italian
Cook Time 45 minutes
Servings
serving
Ingredients
Course side dish
Cuisine Italian
Cook Time 45 minutes
Servings
serving
Ingredients
Instructions
  1. Soak dried mushrooms in 2 cups of warm water for at least 20 minutes.
  2. Cube the fresh mushrooms and finely chop the onion.
  3. Remove the shiitake from the water (reserving the liquid) and chop into small pieces.
  4. Over medium-high heat, saute the fresh mushrooms in olive oil with a pinch of salt until browned.
  5. Add shiitake and saute another 2 minutes.
  6. Add the chopped onion and saute for about 5 minutes until golden and slightly translucent.
  7. Saute minced garlic for 1 minute.
  8. Add buckwheat and stir to coat.
  9. Pour in 1 cup chicken broth (or reserved mushroom broth).
  10. Stir and increase temperature to high to bring to a simmer.
  11. Reduce heat to low and cook (covered) until most of the broth has been absorbed.
  12. Add 2 more cups of chicken broth, bring to a simmer, and reduce heat to low.
  13. Cover and continue cooking until most of the liquid has been absorbed, roughly 15 minutes.
  14. Remove lid and stir.
  15. Reduce heat to low and check for seasoning. Add salt and pepper to taste.
  16. Stir in yogurt, chopped parsley, and Parmesan cheese.
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